Fresh Blueberry Pie
Prep time
Cook time
Total time
Ingredients
Ingredients for crust:
- 1 recipe Super Flaky Pie Crust (You only need ½ of the dough for this recipe, so either make double the filling to make two pies or use the other half for an awesome breakfast quiche or another recipe of your choice)
- 1 egg, beaten with 1 Tbs. water, for the egg wash
- 1 tsp. turbinado sugar
Ingredients for filling:
- 6 cups fresh blueberries, picked over for stems and rinsed
- ⅔ cup sugar
- 5 Tbs. all-purpose flour
- 1 tsp. lemon zest
- 3 Tbs. fresh lemon juice
- ½ tsp. vanilla extract
- ¼ tsp. ground nutmeg (fresh ground nutmeg is always preferred)
Ingredients for crumb topping:
- ⅔ cups old fashioned rolled oats
- ½ cup sugar
- ¼ cup all-purpose flour
- ¼ tsp. cinnamon
- ¼ tsp. salt
- 2 Tbs. butter, melted
- 1 Tbs. fresh lemon juice
- 1 tsp. water
Instructions
- Preheat oven to 425 degrees.
- Roll out your flaky pie crust dough and line a 9½ inch pie dish with your dough. Crimp the edges. Chill in the refrigerator while you make your filling.
- In a large bowl, combine your filling ingredients and carefully stir together. Set aside.
- In a small bowl, combine your topping ingredients. With your fingers, press the topping together to form clumps.
- Spoon the berry filling into the cold pie crust and crumble the topping over the filling. Lightly brush the pie crust with the egg wash and sprinkle with the turbinado sugar. Place the pie on the center rack and bake for 20 minutes. Cover the pie loosely with foil to prevent the topping from burning and bake until the filling is bubbling and the top is golden brown, about 45-55 minutes more. Let cool at least 30 minutes before serving. Serve warm or at room temperature.
Recipe by Vixen's Kitchen at https://www.vixenskitchen.com/fresh-blueberry-pie/